Do you love to garden?
I absolutely love turnip greens and this clip is from Grow. Cook. Eat! I love the idea of planting a nice patch of fruits and vegetables, that will later be harvested for my own dining pleasure! I find in these days and times, you never know when self-sufficiency will be of the utmost importance.
I’m a huge fan of growing my own fruits and vegetables. It’s so rewarding to see something that you grew from the ground up, turn into a meal on your dinner table! This video is great for anyone who loves gardening or just wants to learn more about it.
You can start your very own garden with this easy-to-follow tutorial! The best part is, even if you don’t have much space in your yard, there are still ways to grow fresh produce at home. All it takes is some time and patience – plus a little bit of know-how – and soon enough, you will be eating all kinds of delicious homegrown veggies every day!
What is Turnip Greens?
Turnip Greens is a leafy green vegetable that is related to the turnip root. It is high in fiber, folate, and vitamin C. Turnip Greens can be eaten cooked or raw and can be added to salads or smoothies. Turnip Greens may also be used to make relish.
What are Turnip Greens used for?
The leaves of the turnip plant can be eaten raw or cooked. They are a good source of vitamin A, vitamin C, vitamin K, and fiber. The greens contain calcium, folate, iron, magnesium, phosphorus, potassium, and zinc. The root of the turnip is also edible though it can be extremely strong flavored when eaten raw. Some varieties are grown solely for their greens while others are grown to have large roots with a milder flavor. Although common in some countries like Japan or China, they are not as common in the U.S., where root vegetables are usually preferred, but turnip greens can be found in some Chinese markets and farmer’s markets in the springtime. Some recipes include sauteed turnip greens in a savory dish or boiled and served with a sour sauce. The leaves will wilt when cooked due to their high moisture content and the longer they are sauteed or boiled, the more bitter they will taste. However, if cooked quickly or for a shorter period of time, their flavor is mild and sweet. Turnip greens can be eaten as a side dish with ham hocks to reduce the bitterness and give it extra flavor, like in southern cooking. They can also be used in a soup with other greens like collards or kale, and they can even be added to a sauce for pasta.
How can turnip greens be used in cooking?
Turnip greens can be used in a variety of recipes. You can use them as a side dish, or you can add them to soup or stew. They are also good in casseroles or quiches. Turnip greens are best cooked or steamed.
Turnip greens are similar to mustard greens in that they have a slightly bitter flavor. This makes them good for sauteing or wilting into stews or other dishes. They can also be steamed, stir-fried, boiled, braised, pickled, used raw in salads and sandwiches, or added to soups. Because of their strong flavor, turnip greens go particularly well in dishes with strongly flavored ingredients such as garlic and onions.
Turnip greens can be used in a variety of recipes. They are commonly served wilted; they can also be cooked in stews or casseroles or added to the soup. Turnips make good side dishes and add texture to salads, sandwiches, and casseroles. Turnip greens can also be chopped to add flavor to quiches, soups, and stews. Turnips greens are best cooked or steamed so their strong flavors won’t overwhelm other ingredients in a dish.
What time of year should I pick up Turnip Greens?
The best time to pick up Turnip Greens is in the springtime. However, young Turnip Greens can be found at other times of the year. The seasonality of Turnip Greens is dependent on many factors. These include where they are grown and how they are harvested.
The time of year for picking up Turnip Greens can affect their cost, nutritional value, taste, and more. Pay attention to the seasonality of the vegetable as well as its growing environment to determine if it’s a good choice for picking up.
TIP: If you are looking to pick up Turnip Greens in the spring, they are typically harvested in March, April, May, June, July, August, and September in the Northern Hemisphere. You can also look for young Turnip Greens which will be harvested in February, March, April, May, June, July, August, and September.
What kind of flavor do turnip greens have?
The flavor of turnip greens can be best described as earthy. They also sometimes blend the flavor of mustard greens and collard greens.
Turnip greens are low in calories, saturated fat, and sodium. They are an excellent source of Vitamin A, folate (folic acid), fiber, calcium, and potassium. Turnip greens are rich in beta-carotene, lutein and zeaxanthin.
The greens are prepared in a variety of ways around the world. One popular method in America is to boil them with ham hocks, part of the pig’s upper leg bone. They are also fried with onions or cooked into soups.
Why are Turnip Greens important to health and well being?
Turnip Greens are a cruciferous vegetable, which is important to include in your diet because they provide health benefits such as cancer prevention. Turnip Greens are also a good source of fiber, vitamin A, vitamin C, potassium, and magnesium.
Turnip Greens are important to health and well-being because they provide cancer prevention due to the high levels of indole-3-carbinol (I3C) which is converted into diindolylmethane (DIM).
According to the American Cancer Society, cruciferous vegetables like Turnip Greens “contain phytonutrients that may reduce your risk of certain types of cancer.” In addition to this, Turnip Greens contain high levels of vitamin A which is important for healthy vision. Vitamin A also helps build and repair body tissues, maintain healthy skin, support immune function, and provide antioxidant protection from cell-damaging free radicals.
Turnip Greens are an excellent source of vitamin C which is important for healthy skin, cardiovascular function, and immune function. Turnip Greens also contain vitamin K which supports bone health by promoting calcium absorption in bones.
Potassium is important to maintain fluid and electrolyte balance in the body. It is essential for muscle contraction, heart function, and transmission of nerve impulses.
Finally, magnesium is important for healthy muscles and bones by helping to maintain normal muscle and nerve function while supporting a healthy immune system. Further, it is essential in protein synthesis and the production of energy from carbohydrates.
Conclusion: In conclusion, I took a lot from my experience of growing turnip greens this year. As opposed to last year, when the deer ate every single one of my turnips before they matured. This time around, I can say that my green thumb is getting stronger! It was so rewarding to taste something so fresh and know where it came from.